Saltimbocca King Prawns

Peaches

1. Lightly spray the grill bars of the BBQ
2. Turn the heat up to hit up to high to get the temperature up.
3. Once hot enough
4. Place the cut peaches on the BBQ cut side down.
5. Cook for 5 minutes on the lowest heat possible.

Pesto

1. Place all ingredients in the blender and pulse until smooth.
2. Place peaches on a warm serving platter.
3. Place the Burrata in the centre of the dish.
4. Then drizzle the peaches with the pesto

Prawns

1. Peel the shell of the prawns, leaving the head and tail attached.
2. Deveined and rinse under cold water.
3. Take the six slices prosciutto and slice each piece in half (length ways).
4. Lay on the kitchen bench with plenty of space between each half slice.
5. Place a green king prawn on each prosciutto strip.
6. Place the sage on the prawn and then proceed to wrap the prawns & sage tightly with the prosciutto.
7. Once wrapped, place the prawns in the fridge until required.
8. Before cooking, spray olive oil lightly across the hotplate. Ensure the hotplate is a low to medium heat.
9. Cook prawns until golden brown and crispy or, 3 minutes on either side.

Then serve with the burrata, peaches and pesto.